A P P E T I Z E R S
Tomatoes with ñora paprika.
Cockles, cauliflower and plankton.
Shrimp from Santa Pola on Pinoso salt with hojiblanca olive oil.
Smoked lechola with sumac and chickpeas.
Red cabbage millefeuille.
Iberian pork with “garrofon” bean butter and saffron crumbs.
Grilled hake cocotte.
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Níscalo mushroom with hibiscus caviar,
chestnuts and parsnip juice.
Tuna belly with leek and pumpkin sauce.
T O C H O O S E O N E
Rice with Iberian pork and green pods.
“Caldero” creamy rice with red mullet and chard.
Monkfish with Pickled codium seaweed
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Fig emulsion, EVOO picual and D.O. Jijona nougat
Chocolate Waffle, EVOO and salt.
S m a l l p a s t r i e s
Truffle with D.O. Jijona nougat and chocolate.
Muffin with saffron, Orange and almonds.